Ingredients
1 cup miniature semisweet chocolate chips2/3 cup butter, cubed4 large eggs, room temperature1-1/2 cups sugar1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup coarsely chopped walnutsFROSTING:2 cups heavy whipping cream1/4 cup confectioners’ sugar1 teaspoon vanilla extract1 cup miniature semisweet chocolate chipsAdditional miniature semisweet chocolate chips, optional
Preparation
Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment.
In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts.
Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners’ sugar. Gently peel off paper. Cool completely.
In a bowl, beat cream, confectioners’ sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.
